Stuffed focaccia

INGREDIENTS

500 grams of flour
Fresh yeast for a pound
Extra virgin olive oil
A pinch of salt
1 teaspoon of sugar
Cold water

FOR THE SAUCE

1 large box of tomato pulp
1 clove of garlic
1 sprig of parsley
3 leaves of basil
1 pinch of oregano, salt, pepper and sugar


FOR THE FILLING

100 grams of cooked ham
1 buffalo mozzarella
50 g of grated parmesan cheese
1 lap extra virgin olive oil

In a plastic bowl pour the flour, fresh yeast, olive oil and water and amalgate everything. Let stand for 2 hours. Meanwhile, cook the sauce in a pan for at least 1 hour and then allow to cool. Chop the ham and mozzarella. Preheat the oven to 180 degrees.

Flour the work surface and flatten the dough with the most matarello 'end as possible. Turn it into the baking dish and start with the filling in this way: Cover the surface with half the sauce, then mozzarella, prosciutto, parmesan and a dribble of olive oil. Cover with the other half by closing the edges (roll) and place in oven for 15 minutes. Then remove the pan from the oven and pour remaining sauce on the cover. Continue cooking for another 5 minutes. Emjoy!